Executive Chef

Marek Sulg

Marek's style as a chef is from the heart, using simple, fresh ingredients and elevating them into something delicious. Since joining the team at Conrad Dublin, Marek 's kitchen has reached new heights and his leadership which is rooted in teamwork and camaraderie, has helped the team thriv. Marek is inspired to impart his wealth of experience and drive the passion of the team.

Marek and The Coburg team are incredibly excited to share our menu with diners, promising a vibrant mix of flavours, with focus on fresh, locally sourced produce

In Conversation with Chef Marek...

Who or what inspired you to pursue a career in the culinary world?

My grandmother in Estonia. She did a lot of baking and as a small boy I used to spend time with her in the kitchen and bake with her, I guess that’s how it all started. My career started 24 years ago when I arrived in Ireland and I began working in hotel kitchens. I was lucky to have a lot of great mentors who helped me along my journey.

How would you describe your culinary philosophy, and how does it influence the menus you create at Conrad Dublin?

Less is more , I want to let the ingredients do the talking and work with seasonal products as much as possible.

How do you balance creativity with consistency when crafting dishes for a luxury hotel setting?

Creativity drives passion. Consistency earns guest loyalty. It’s very important to me to empower the team to be involved with new ideas and be part of that journey creating consistent quality.

How does Irish culture and local produce influence your menus at Conrad Dublin?

I love working with ingredients like seafood and rich, grass-fed beef — they truly capture the spirit of our land and coast. We have some fantastic traditional Irish dishes on our menus for guests to try and we also like to put our own spin on traditional dishes such as our Seafood Chowder, which features a leek and potato croquette, blending two traditional Irish dishes in a unique way.

Are there any Irish ingredients or traditions you particularly love working with or showcasing?

Irish cheese of course and I’m also a big fan of Irish

Crabmeat which we feature in our menus regularly. We are lucky to be in a country with such a wealth of high quality produce and we enjoy showcasing Ireland’s incredible native ingredients.

How do you incorporate sustainability into your kitchen practices and menu planning?

Sustainability for me is making mindful choices and being aware of the produce we use as well as our kitchen management practices. We work closely with our suppliers to uphold these values and are creative on menu planning. We work hard to minimize food waste and source organic and sustainable produce across all our menus.

How do you stay inspired and continue to innovate while maintaining the high standards expected in a five-star hotel kitchen?

Regular collaboration with my team to spark new ideas is key and not only drives innovation but develops our chefs and helps them grow in their skills. Networking with my fellow Executive chefs in Hilton around the world keeps us all inspired too and allows us to share ideas and knowledge.

What is your favourite restaurant in Dublin (except the Coburg!) and why?

We are very lucky at this moment in Dublin with so many great restaurants in the city, we are spoilt for choice. But I have to say Mister S on Camden Street, for me is the favourite at the moment - it is open fire cooking and is really top notch! Once you visit them you will understand - food and service are fantastic!